FOCACCIA WITH THYME AND GARLIC OLIVES



1 Pk. dry Yeast	1 Tbl. Dried Thyme or/
1 1/2 Cups warm water (110 degrees)	3 Tbl. fresh Thyme
4 Cups unbleached flour or bread flour	1 Cup Thyme and Garlic Olives, drained
2 Tea. Salt	1/4 Cup oil from Thyme and Garlic Olives and oil for the top


Dissolve the yeast in 1/4 cup warm water, letting it stand until it becomes milky and bubbly. Place the flour and the salt in a large bowl and make indentation in the center. Pour in the yeast mixture, the remaining water, and 1/4 cup of the olive oil. Mix well. Turn the dough out onto a floured board and knead for 15 minutes or until it is soft and silky, adding more flour if necessary.

Shape the dough into a ball, dust lightly with flour, place in a lightly oiled bowl, and cover with a damp towel. Allow the dough to rise in a warm, draft-free place until doubled in bulk, about 35 to 40 minutes.

Preheat the oven to 400 degrees.

Punch the dough down and place on a greased baking sheet. Let it rise a few minutes, then stretch it with your fingers to completely cover the bottom. Cover with a damp towel and let rest 20 to 30 minutes. With the fingertips, make a uniform pattern of indentations in the dough. Brush genertously with oil and sprinkle with thyme. Place olives in the indentations and bake about 30 - 35 minutes. Makes 1 large loaf.

You can use whole unpitted olives for this focaccia or halve and pit before sprinkling over the dough.

THYME AND GARLIC OLIVES

3/4 Lb. Black Olives	or 1 to 2 Tea. dried Thyme
3 Garlic cloves, peeled and minced	1 Tea. White Peppercorns
1 to 2 Tbl. fresh Thyme leaves	Olive oil to cover

Drain and rinse the olives, mix them with the herbs and/or spices and place them in a jar with a tight-fitting lid. Pour the oil over them; allow them to marinate for at least 2 days before using. (If you have used garlic, remove it after a few days so it's strong flavor doesn't overwhelm the other ingredients). The olives will keep in the refrigerator for 6 months. Bring to room temperature before serving.